Thursday, February 17, 2011
Chicken Pasta Salad with Roasted Red Pepper Dressing
3 cups uncooked farfalle (bow-tie) pasta (8 ounces)
6 1/2 cups Green Giant® SELECT® frozen broccoli florets
2/3 cup refrigerated Alfredo sauce (from 10-ounce container)
1 jar (7 ounces) roasted red bell peppers, drained and finely chopped
1/4 teaspoon salt
1 package (6 ounces) refrigerated diced cooked chicken breast
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained.
1. Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
2. In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.
**Randi's Side Notes**
~ I had some left over chicken breasts that we had earlier in the week so I just cut those up into bite sized pieces and used those. Tasted just fine.
~ So either I didn't make enough pasta and broccoli or there is just a LOT of the dressing. In the picture it shows it just lightly coated in it, but I swear mine was drenched in the dressing. It still tasted really good but I think next time I will add a little less of the dressing...maybe keep some of the reserve on the side or something for those who want extra dressing.
~ Try using a quinoa noodle instead to make this recipe gluten free. Also double check the Alfredo sauce you use as well, sometimes they like to sneak a little in there.